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Cauliflower: Healthy and versatile recipes to enjoy all season long.

By Carloyn Malcoun, Associate Editor, EatingWell January/February 2008

Who would’ve thought that lowly cauliflower, so often hidden under a blanket of cheese sauce, could be elevated to “hot veggie” status? Cauliflower is making a comeback on the menus of family-style restaurants and high-brow eateries alike as an alternative to the higher-carb potato.

Boasting a mere 29 calories per cup, and a rich source of vitamin C, vitamin K, folate and fiber, cauliflower deserves its newfound status as a go-to vegetable for side dishes, salads and as part of flavorful stews and main dishes.

In Creamy Cauliflower Puree, it produces the creamy texture of mashed potatoes; Roasted Florets yields a nutty flavor; and it adds plenty of crunch when eaten raw in Creamy Chopped Cauliflower Salad. We’ve got a variety of recipes to choose from, including a lightened cheese-sauce-topped Skillet Cauliflower Gratin—still a favorite way to enjoy cauliflower!

Recipes | Cooking Tips

Healthy Cauliflower Recipes

• Balsamic & Parmesan Roasted Cauliflower
• Basmati Rice & Curry Casserole
• Cauliflower & Couscous Pilaf
• Cauliflower & Red Lentil Curry
• Cauliflower with Gruyere Sauce
• Cauliflower with New Mornay Sauce
• Creamy Cauliflower Puree
• Creamy Chopped Cauliflower Salad
• Curried Chicken with Sweet Potatoes & Cauliflower
• Curried Potatoes with Cauliflower
• Ginger, Split Pea & Vegetable Curry
• Indian-Spiced Eggplant & Cauliflower Stew
• Quick Thai Chicken & Vegetable Curry
• Roasted Florets
• Roasted Winter Vegetables with Cheesy Polenta
• Sauté of Cauliflower & Mustard Greens with Peanuts
• Skillet Cauliflower Gratin
• Tangy Cauliflower Salad
• Vegetable Satay

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Cauliflower Cooking Tips

• Cauliflower Preparation Technique: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down, hold your knife at a 45° angle and slice into the smaller stems with a circular motion to remove a “plug” from the center of the head. Break or cut florets into the desired size.
• Although it's available all year long, cauliflower is at its best December through March.
• A 2-pound head of cauliflower yields about 8 cups bite-size florets.

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